Cozy White Bean Mushroom Stew Recipe

Introduction

This cozy white bean mushroom stew is a comforting and hearty dish perfect for chilly days. Packed with tender mushrooms, creamy white beans, and tender baby potatoes, it warms you from the inside out. Plus, it’s entirely vegan and easy to make.

Ingredients

• 3 tablespoons vegan butter
• 1 medium onion, diced
• 1 pound mushrooms, sliced
• 4 cloves garlic, minced
• 2 (15 oz.) cans white beans, drained and rinsed
• 1 pound baby potatoes, cut into cubes
• 3 cups vegetable broth
• 2 cups dairy-free milk
• Fresh parsley, chopped (for garnish)
• 1 teaspoon thyme
• 1 teaspoon rosemary
• Salt and pepper to taste
• 1 tablespoon cornstarch
• 2 tablespoons tamari (or soy sauce)

Instructions

1. Step 1: In a large pot, sauté the diced onion in vegan butter over medium heat until soft and translucent.
2. Step 2: Add the sliced mushrooms, thyme, rosemary, salt, and pepper. Cook until the mushrooms are browned and have released their moisture.
3. Step 3: Stir in the minced garlic and cornstarch, mixing well to coat the mushrooms and onions.
4. Step 4: Pour in the tamari and vegetable broth, then add the cubed baby potatoes. Bring the mixture to a boil.
5. Step 5: Reduce the heat to low and simmer uncovered for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
6. Step 6: Stir in the drained white beans and dairy-free milk. Continue simmering until the stew thickens slightly and is heated through.
7. Step 7: Serve the stew warm, topped with chopped fresh parsley if desired.

Tips & Variations

• Use cremini or shiitake mushrooms for a richer, earthier flavor.
• If you want a thicker stew, add a bit more cornstarch dissolved in cold water before simmering.
• Swap baby potatoes for diced sweet potatoes for a touch of sweetness.
• Add a squeeze of lemon juice or a splash of apple cider vinegar before serving to brighten the flavors.
• For extra protein, stir in some cooked kale or spinach just before serving.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through, adding a splash of vegetable broth or dairy-free milk if it becomes too thick.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned potatoes instead of fresh baby potatoes?

Fresh baby potatoes are best for this recipe, as they hold their shape and texture during cooking. Canned potatoes are usually too soft and may break down, resulting in a mushy stew.

Is this stew gluten-free?

Yes, it can be gluten-free if you use tamari labeled gluten-free and ensure your vegetable broth does not contain gluten. Always check your ingredient labels to be certain.

Cozy White Bean Mushroom Stew Recipe

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★★★★★

4.8 from 84 reviews

This Cozy White Bean Mushroom Stew is a comforting, hearty vegan dish featuring tender baby potatoes, savory mushrooms, and creamy white beans simmered in a flavorful vegetable broth with herbs. Perfect for chilly days, this stew is rich, dairy-free, and packed with fiber and protein for a wholesome meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

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Stew Base

• 3 Tbsp vegan butter
• 1 medium onion, diced
• 1 lb mushrooms, sliced
• 4 cloves garlic, minced
• 1 lb baby potatoes, cut into cubes
• 2 (15 oz.) cans white beans, drained and rinsed
• 3 cups vegetable broth
• 2 cups dairy-free milk

Seasonings & Garnish

• Thyme (amount to taste, approximately 1 tsp dried or 1 tbsp fresh)
• Rosemary (amount to taste, approximately 1 tsp dried or 1 tbsp fresh)
• Salt and pepper (to taste)
• Tamari (soy sauce substitute, approximately 2 tbsp)
• 1 tsp cornstarch
• Fresh parsley, chopped (for garnish)

Instructions

1. Sauté Onions and Mushrooms: In a large pot, melt the vegan butter over medium heat. Add the diced onion and cook until soft and translucent. Next, add the sliced mushrooms along with thyme, rosemary, salt, and pepper. Continue cooking until the mushrooms are browned and fragrant.
2. Add Garlic and Cornstarch: Stir in the minced garlic and cornstarch, mixing well to coat the mushrooms and onion evenly, which will help thicken the stew.
3. Deglaze and Add Potatoes: Pour in the tamari and vegetable broth, stirring to deglaze the pot. Add the cubed baby potatoes and bring the mixture to a boil.
4. Simmer the Stew: Reduce the heat to low and let the stew simmer uncovered for 15-20 minutes, or until the baby potatoes are tender when pierced with a fork.
5. Finish with Beans and Dairy-Free Milk: Stir in the drained white beans and dairy-free milk. Continue simmering until the stew thickens to your desired consistency, about 5-10 minutes more.
6. Serve and Garnish: Ladle the hot stew into bowls and garnish with chopped fresh parsley if desired. Enjoy warm for a cozy meal.

Notes

• This stew can be made gluten-free by ensuring that the tamari used is certified gluten-free.
• You can substitute the baby potatoes with Yukon gold or red potatoes if preferred.
• Adjust the herbs according to your taste, fresh herbs will provide a brighter flavor.
• For extra creaminess, blend a portion of the stew before adding the dairy-free milk.
• Leftovers keep well for up to 4 days in the refrigerator and can be frozen for up to 3 months.

Keywords: white bean stew, mushroom stew, vegan stew, dairy-free, cozy dinner, easy stew, plant-based, gluten-free option